Level 2

CERTIFICATE IN DOMESTIC COOKING, BAKING AND SERVING FOOD

The training programme is based on the concept and principles of competence. Competence encompasses the ability to perform work tasks and activities within an occupation or function to the standards expected in employment.

The learning philosophy of the programme takes a gender-sensitive, learner-centred approach, and includes practical orientation, simulation of industry practices and the involvement of industry in the development and implementation of the training programme.
The implementation of this curriculum is based on the principles of action learning, learning by doing, experiential learning and discovery learning. Learners discover and learn new skills and knowledge by performing well-designed and challenging learning activities.
Action-oriented learning is based on problem solving. The following are the basic phases of action-oriented learning:

• Problem analysis
• Collection, selection and analysis of information.
• Decision making on different alternative solutions and selection of best solution.
• Planning of the different steps; required tools, equipment, materials and other resources; safety, hygiene and environmental considerations etc.
• Implementation.
• Evaluation of process and product.

Learners must learn to perform all these phases of action-oriented learning for all work tasks.

Roll out of this course in TVET colleges is due next year ,now the draft curriculum is at verification stage. This means that we are looking for input before the final document is adopted and made a national qualification. We thus invite you to take a few minutes and go over the curriculum and send us you input .

While we wait for the process we challenge you to take the test below , which is from a module in this certificate , share your screen shot with us and tell us what you think.Ps Its a timed test, you are running against the clock on the top right corner, be warned.

҉  View Curriculum   ҉    Try Test 1    ҉  Try Test 2   ҉